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Unleavened Bread

A simple unleavened bread made with whole wheat flour, salt, and water, baked until lightly browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Unleavened Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the dough

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix the whole wheat flour and salt.

  3. Gradually add water and stir until a dough forms.

  4. Knead the dough on a floured surface for a few minutes.

Shape and bake

  1. Roll out the dough to about ½ inch thick.

  2. Cut into desired shapes and place on a baking sheet.

  3. Bake for 20-25 minutes until lightly browned.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Whole wheat flour
Forms the structure of the dough and gives the bread its body and nutty flavor.
Water
Hydrates the flour so its proteins and starches form a cohesive dough.

The step that matters

Gradually add water and stir until a dough forms. Adding water slowly lets the flour absorb it evenly. Too much at once can make the dough sticky and hard to handle, while too little leaves dry, crumbly pieces.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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